Carrot Roll

Ingredients

• 3 eggs
• 1 cup sugar
• 3/4 cup shredded carrot
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon allspice
• 1/2 teaspoon salt

Filling

• 1 cup powdered sugar
• 8 ounces cream cheese
• 4 tablespoons butter
• 1 1/2 teaspoons vanilla
• 1/2 cup pecans

Directions

1. 1

   Beat eggs on high for 5 minutes.

2. 2

   Gradually beat in sugar.

3. 3

   Stir in carrots and lemon juice.

4. 4

   Stir together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Fold into pumpkin mixture.

5. 5

   Pour into a 15 x 10 x 1-in jellyroll pan lined with parchment paper.

6. 6

   Top with pecans bake at 375° for 15 minutes.

7. 7

   Turn out onto towel sprinkled with powdered sugar.

8. 8

   Roll cake and towel together.

9. 9

   Let cool for about 15 minutes.

10. 10

    Roll back out and spread filling over cake.

11. 11

    Roll back up without the towel and sprinkle with powdered sugar.

12. 12

    For the filling:.

13. 13

    Beat cream cheese and butter until smooth.

14. 14

    Add nuts and vanilla and continue mixing.

15. 15

    Spread over cake and roll up.

16. 16

    Wrap in waxed paper and foil.

17. 17

    Freeze or chill until ready to serve.